Patagonian Salmon with Chimichurri and Lemon Asparagus Quinoa

Name: Patagonian Salmon with Chimichurri and Lemon Asparagus Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Argentine
Ingredients: 2 pound salmon fillets (skin on or off); 6 tablespoon olive oil (for salmon and for chimichurri and for asparagus); 0.75 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 1 cup quinoa (uncooked, rinsed); 2 cup vegetable broth; 1 bunch fresh parsley (chopped); 4 clove garlic (minced); 0.5 teaspoon dried oregano; 0.25 teaspoon red pepper flakes; 2 tablespoon red wine vinegar; 1.5 pound fresh asparagus (tough ends trimmed); 1 lemon (cut into wedges for serving)

Flaky, pan-seared salmon fillets bursting with a fresh chimichurri topping, perfectly complemented by herby quinoa and tender-crisp asparagus with a zesty lemon finish.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Cuisine: Argentine
Difficulty: Easy
Cost: $4.97/serving

Dietary

Egg-Free
Nut-Free
Dairy-Free
Gluten-Free
Pescatarian
Low-Sugar
Low-Carb

Ingredients

2 pound salmon fillets (skin on or off)
6 tablespoon olive oil (for salmon and for chimichurri and for asparagus)
0.75 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
1 cup quinoa (uncooked, rinsed)
2 cup vegetable broth
1 bunch fresh parsley (chopped)
4 clove garlic (minced)
0.5 teaspoon dried oregano
0.25 teaspoon red pepper flakes
2 tablespoon red wine vinegar
1.5 pound fresh asparagus (tough ends trimmed)
1 lemon (cut into wedges for serving)

Instructions

Prepare the quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
While quinoa cooks, make the chimichurri: In a small bowl, combine chopped fresh parsley, minced garlic, dried oregano, red pepper flakes, red wine vinegar, and 4 tablespoons olive oil. Stir well.
Prepare and cook asparagus: Preheat oven broiler or a grill pan. Toss trimmed fresh asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Broil for 4-6 minutes, or grill/sauté for 5-7 minutes until tender-crisp. Alternatively, you can roast the asparagus at 400°F (200°C) for 10-12 minutes.
Cook salmon: Pat salmon fillets dry. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky.
Serve: Divide the cooked quinoa, asparagus, and salmon fillets among 8 plates. Spoon a generous amount of chimichurri over each salmon fillet. Serve with lemon wedges.

Notes

Rinsing quinoa thoroughly before cooking helps remove bitterness. Ensure your asparagus is cooked until just tender-crisp for best texture.

Nutrition (per serving)

Calories: 415
Protein: 28 g
Carbohydrates: 20 g
Fat: 26.8 g
Fiber: 4.2 g
Sodium: 463 mg
Saturated Fat: 4 g
Sugar: 4.3 g
Cholesterol: 65 mg